These Keto Chicken Wings are oven-baked yet so crispy and taste as if you got them from your favorite restaurant.  I first made them for several of our friends, and these keto crispy chicken wings were gone in minutes.  I bet you and your loved ones and friends will enjoy them too!

Break Down of Chicken Wings

If you’re buying chicken wings initially, you could be surprised cause they look different than you receive them at a restaurant.  You’ll simply need to break them down yourself, which will be very easy.

Chicken wings are composed of three parts:

• Drumette – This part is attached to the wing of the chicken and seems like a tiny drumstick.
• Flat (or wingette) – in the middle area of the chicken wing, and appears like a flat oval.
• Tip – This is actually the very end of the chicken wing, and it is pointy.

It’s hard to think that chicken wings could ever get crispy without the aid of flour or several other carb-rich ingredients, but with this specific keto chicken wings recipe, you will be pleasantly surprised.

Ingredients

For the Wings

• 3 lbs chicken wings

• 4 Tbsp melted butter (or ghee for paleo)

• 2 Tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp salt

• ⅓ tsp black pepper

• ⅓ tsp cayenne pepper

• ½ fresh chili pepper, finely chopped

• 1 tsp ground ginger

• 1 Tbsp brown sugar substitute (like Swerve)

• Juice of 1 lemon

• 1 Tbsp soy sauce (or tamari for gluten-free)

• Juice of 1 lime

• ½ tsp fresh parsley, chopped

For the Keto BBQ Sauce

• 1 cup sugar-free ketchup (homemade or store-bought)

• 2 Tbsp apple cider vinegar

• 1 Tbsp Worcestershire sauce (sugar-free if available)

• 1 Tbsp brown sugar substitute

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

Instructions

1. Preheat the Oven

• Set oven to 400°F (200°C). Line a baking sheet with parchment paper. For extra flavor, lay lemon slices under the wings as they bake.

2. Prep the Wings

• Pat wings dry with paper towels — the drier they are, the crispier they’ll get.

• In a large bowl, toss wings with melted butter, olive oil, garlic, salt, black pepper, cayenne, chili pepper, ginger, sweetener, lemon juice, soy sauce, and lime juice until coated.

3. Bake the Wings

• Arrange in a single layer on the baking sheet.

• Bake 45–50 minutes, flipping once or twice, until golden and crisp.

4. Make the BBQ Sauce

• While wings cook, add ketchup, vinegar, Worcestershire, sweetener, paprika, garlic powder, and onion powder to a saucepan.

• Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly thickened.

5. Serve

• Transfer wings to a platter. Drizzle with BBQ sauce or serve it on the side for dipping.

• Garnish with parsley and serve with lime wedges for a bright finish.

Tips & Make-Ahead

• Crispier Wings: Place the wings on a wire rack set over the baking sheet so air circulates while baking.

• Make Ahead: Sauce can be made up to 3 days in advance and stored in the fridge. Reheat gently before serving.

• Freezer Friendly: Cooked wings freeze well. Reheat in a 375°F oven until hot and crispy.

If you like these Chicken wings, please check out this:

Cheesecake Factory Nashville Hot Chicken Nuggets (Copycat)

KFC Chicken Littles Recipe (Copycat)

Homemade McDonald’s Chicken McGriddles (Copycat)

Popeyes Chicken Sandwich Recipe

How to Make Chick-Fil-A Chicken Minis

Today I’m going to share Garlic Butter Steak Bites With the Spicy Marinade recipe. The beef bites are very tender and juicy and take only 10-15 minutes to make. They go perfectly well with potatoes for lunch and dinner!

Garlic butter steak bites are simple to make and delicious. It’s great for a busy weeknight dinner whenever you feel full course dinner is a lot to handle in the kitchen.

It’s super easy to make these marinated steak bites since it takes only about 10 minutes. The first thing you do is cut the sirloin steak into cubes ( bite-sized) and season them with salt, black pepper and smoked paprika.

The next phase is warming up a cast-iron skillet and cooking the steak bites with butter and garlic. To bring up the taste, I really like adding my homemade dry rub before serving. The results are tender, juicy, and so flavorful beef bites that everyone will enjoy!

Ingredients

• 1 lb top sirloin steak, cut into bite-sized cubes

• 1 teaspoon smoked paprika

• ½ teaspoon kosher salt

• Freshly ground black pepper, to taste

• 4 tablespoons unsalted butter, room temperature

• 12 garlic cloves, peeled

• ½ tablespoon Italian seasoning

• 1 teaspoon homemade dry rub (or your favorite steak seasoning)

• 1 tablespoon fresh Italian parsley, chopped

• Juice of ½ lemon (or about 4 small squirts)

Instructions

1. Marinate the Steak

Place the steak cubes in a bowl. Season with smoked paprika, kosher salt, and black pepper. Toss to coat and let sit while you prep the skillet.

2. Cook the Garlic

Heat a large skillet over high heat. Add the butter, and once melted, add the garlic cloves. Stir for a minute until fragrant and lightly golden.

3. Sear the Steak Bites

Add the steak cubes to the skillet with the garlic. Cook for about 3–4 minutes, stirring and tossing so the steak sears on all sides. Sprinkle in the Italian seasoning and dry rub, mixing well to coat.

4. Finish and Serve

Once the steak is cooked to your liking, stir in the fresh parsley. Remove from the heat, drizzle with lemon juice, and serve immediately.

Tips & Notes

• Steak options: Ribeye or New York strip also work great for this recipe.

• Garlic tip: Leave cloves whole for a mellow flavor, or smash them slightly for more punch.

• Cooking level: For medium-rare bites, aim for about 3 minutes total; cook a bit longer if you prefer medium.

Pin the image below if you like this Garlic Butter Steak Bites Recipe!

Check out our most popular Garlic butter recipe so far here: Garlic Butter Juicy Pork Chops Recipe

Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons baking soda

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• ¾ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups pumpkin puree (strained through cheesecloth to remove excess liquid)

• 4 large eggs

• 12 oz evaporated milk

• 14 oz sweetened condensed milk

• ⅓ cup heavy cream

• ⅔ cup Disaronno Amaretto

For the Spiced Whipped Cream

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon Disaronno Amaretto

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice.

3. In a stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in the eggs, one at a time.

4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 1 hour.

2. Soak with Tres Leches

1. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Amaretto.

2. Once the cake is cooled, poke holes all over with a fork.

3. Slowly pour the milk mixture over the cake, letting it soak in. Cover and refrigerate overnight.

3. Make the Whipped Cream

1. Beat the heavy cream until it begins to thicken.

2. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.

3. Spread evenly over the chilled cake. Garnish with extra cinnamon if desired.

Tips & Notes

• Pumpkin prep: Straining the pumpkin puree is key for keeping the cake light, not soggy.

• Overnight rest: The cake tastes best when chilled at least 8 hours, allowing the milk mixture to fully absorb.

• Amaretto swap: For a non-alcoholic version, replace Amaretto with an equal amount of milk or cream.

Make-Ahead & Storage

• Make-Ahead: This cake is perfect to make the night before serving.

• Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed cold.

Serving Suggestions

• Dust with extra cinnamon or nutmeg before serving.

• Top with crushed candied pecans for a crunchy finish.

• Serve with a cup of coffee or chai for the ultimate fall dessert pairing.

Share the image below to your Pinterest board if you like this Spicy Pumpkin Tres Leches Cake!